Introduction: Spinach is a common vegetable available year-round, but it is best in spring. With its red roots and green leaves, it is fresh, tender, and delicious.
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The nutrients in spinach are not only numerous in variety, but the content of most of them is several times higher than in other vegetables, earning it the title "treasure trove of nutrition."
In Traditional Chinese Medicine, spinach is considered cool in nature, sweet and pungent in flavor, and non-toxic. It acts on the large intestine and stomach meridians, and has effects such as nourishing blood to stop bleeding, benefiting the five organs, promoting blood circulation, quenching thirst and moistening the intestines, nourishing yin and calming the liver, and aiding digestion. The "Shiliao Bencao" (Materia Medica for Dietetic Therapy) states that spinach "benefits the five organs, clears stomach and intestinal heat, and detoxifies alcohol. It is excellent for those who have taken elixirs." The "Bencao Gangmu" (Compendium of Materia Medica) records that spinach can "promote blood circulation, open the chest and diaphragm, descend qi to regulate the middle, quench thirst and moisten dryness." The "Sui Xi Ju Yinshi Pu" (Dietary Manual for Sui Xi Ju) believes that spinach "opens the chest and diaphragm, unblocks the stomach and intestines, moistens dryness and invigorates blood, and is suitable for those with difficult bowel movements and hemorrhoids."
There are many ways to eat spinach: stir-frying, mixing, braising, making soups, congee, and using it as an ingredient. Stir-fried spinach with eggs has the nutritional benefit of promoting liver cell regeneration.
Spinach congee is nutritious and has the effect of strengthening the spleen and qi, and nourishing blood to address deficiency. It is often used to treat iron-deficiency anemia. Spinach and pig blood soup has the function of nourishing blood to stop bleeding, and astringing yin to moisten dryness. It is suitable for conditions such as blood deficiency and intestinal dryness, anemia, and bleeding.
It should be noted that spinach contains oxalic acid. Oxalic acid easily combines with calcium to form calcium oxalate crystals, which can affect the body's absorption of calcium. Therefore, spinach should not be eaten with calcium-rich foods such as beans, bean products, wood ear, dried shrimp, kelp, nori, etc. Instead, it should be eaten as much as possible with alkaline foods such as vegetables and fruits. This can help dissolve and excrete calcium oxalate, preventing the formation of stones.
Computer workers and diabetic patients can eat it regularly. Those with a weak spleen and stomach, diarrhea, or loose stools should eat it in moderation. Patients with nephritis and kidney stones should avoid it.